Stewed meat dishes are quickly and easily prepared, they are always delicious, nutritious and nutritious. Canned meat will come to the rescue when it is necessary to feed the family in a short time or at the right moment there was no fresh meat at hand.
What to cook with stew?
Recipes with stewed meat will surprise with variety and possible variability.
- Appetizing the second in a hurry will be able to get, supplemented with tinned canned pasta, mashed potatoes, boiled or baked vegetables.
- Quickly and easily prepared any cereal cereal with stew
- Incredibly delicious cooked with the addition of stewed pilaf or hot on the first.
- Instead of fresh meat, canned food can be used to make roast, stewed vegetables, stew, pies or casseroles.
- Tastes from beef stew, canned pork, poultry, rabbit are equally delicious.
How to cook pasta with stew?
Macaroni in the Navy with stewed meat is a recipe that will help out at the time of a catastrophic lack of time for cooking. In just 20 minutes, you can cook a delicious lunch or dinner and feed them a hungry family. Carrots can be excluded from the recipe or on the contrary to expand the composition of the fry by adding other vegetables.
Ingredients:
- stew - 1 pot;
- pasta - 200 g;
- onions and carrots - 1 pc .;
- vegetable oil and cream - 30 g;
- salt, pepper, herbs.
Preparation
- Boil the pasta, drain, season with butter.
- Fry onion with carrots, add the stew, warm for 5 minutes, adding spices and greens at the end.
- Mix the pasta with a roast of stew and vegetables and immediately served.
Pearl barley with stew
Not only tasty, but also incredibly useful, you will get a meal if you cook stew with pearl barley. The latter can be welded in the traditional manner on the stove in a saucepan, fumble the croup for 12 hours in a thermos or entrust the preparation of a porridge to a multivarquet, selecting the appropriate mode and setting the timer for 2 hours.
Ingredients:
- stew - 1 pot;
- pearl barley - 200 g;
- onions - 1 pc .;
- carrots - 2 pieces;
- garlic - 1-2 teeth;
- vegetable oil and cream - 30 g;
- salt pepper.
Preparation
- The pearl bar is soaked for 6 hours, washed and cooked on the stove in water for 1 hour.
- Add the butter to the porridge.
- Fry the onion and carrots in vegetable oil, adding garlic and stew at the end.
- Fry cooked porridge.
- Pearl barley with stew warms up together 3-5 minutes and is served to the table.
Pilaf with stew
It is not possible to call a steak cooked with stewed meat a classic, but the dish succeeds quite worthy to taste and is elementary prepared. You can fulfill the recipe in a saucepan on a stove, in a cauldron on the nature at a fire or in a multivarquet. A set of added spices can be made individually from the preferred ingredients, among which are zir, barberry, saffron, coriander and others.
Ingredients:
- stewed meat - 500 g;
- rice - 1.5 cups;
- onions - 2 pcs .;
- carrots - 2 pieces;
- garlic - 1 head;
- vegetable oil - 50 ml;
- salt, spices for pilau.
Preparation
- Fry in onion onions with carrots.
- Add the stew and spices.
- Pour 2.5-3 glasses of water, lay the washed rice.
- Prepare rice with stew until the moisture evaporates, not stirring and maintaining a moderate heat.
Soup with stewed meat - recipe
Delicious and nutritious dishes cooked on the first of the stew. The filling of hot can be all kinds of vegetables, cereals, legumes. Pea soup with canned meat is especially fragrant. If desired, you can add a slice of fried smoked sausage, brisket or bacon.
Ingredients:
- stewed meat - 300 g;
- peas - 200 g;
- water - 2.5 liters;
- onions - 1 pc .;
- carrots - 1 piece;
- garlic - 1 tooth;
- vegetable oil - 30 ml;
- salt, pepper, laurel, greens.
Preparation
- Peas are soaked for 10-12 hours, washed and boiled in water almost until cooked.
- Add the potatoes, cook for 10 minutes.
- Put in the soup stew, fry from onions, carrots and garlic, add seasonings.
- Cook pea soup with stewed meat for 5 minutes, served hot with greens.
Borsch with stewed meat - recipe
Like other first dishes of stewed borscht will be hearty, nutritious and will avoid cooking the second for lunch. Instead of tomato paste, it is allowed to use grated fresh tomatoes, tomato juice or sauce. At the end of cooking, taste hot and add some sugar as needed.
Ingredients:
- stewed meat - 300 g;
- cabbage - 300 g;
- potatoes - 5 pcs .;
- tomato paste - 2 tbsp. spoons;
- onions - 2 pcs .;
- carrots - 1 piece;
- garlic - 1 tooth;
- Bulgarian pepper - 0,5 pcs .;
- vegetable oil - 30 ml;
- vinegar - 0.5 tsp.
- salt, pepper, laurel, greens.
Preparation
- Sliced potatoes and cabbage are put in a saucepan, poured with water and set to cook until soft.
- Fry beetroot and carrots with onions separately until tender.
- Combine the two toast, add the paste, vinegar and warm together 5 minutes.
- Transfer the dressing into a saucepan, add the stew, seasonings, garlic.
- Warm the soup with stew for 5 minutes, served with greens.
How to cook potatoes with stew?
Stewed meat can be added to boiled, cooked in the form of mashed potatoes or fried potatoes. In the latter case, it is more important than ever to separately roast the canned food until the moisture evaporates completely, so that the potato slices from the juices are not soaked and remain rosy. Serve with fresh vegetables or pickles.
Ingredients:
- stewed meat - 500 g;
- potatoes - 700 g;
- onions - 1 pc .;
- vegetable oil - 50 ml;
- salt, pepper, herbs.
Preparation
- Fry until half cooked potatoes.
- Add the onion, fry the vegetables until ready.
- Separately fry the stew, letting the juices evaporate, transfer to the potatoes.
- Fried potatoes with stew are heated together for 3 minutes, sprinkled with finely chopped herbs and served.
Buckwheat with stew in the pan
Especially popular due to the excellent taste and quick preparation of such dishes from stew, like buckwheat porridge . You can simply add canned food to the traditionally cooked until ready porridge or use the recommendations of this recipe and prepare a dish in a common container: a deep pan or a saucepan.
Ingredients:
- stew - 1 pot;
- buckwheat - 150 g;
- tomato sauce - 2 tbsp. spoons;
- mushrooms - 100 g;
- onions - 1 pc .;
- vegetable oil - 50 ml;
- salt, pepper, spices, dill.
Preparation
- Fry onion in butter and mushrooms.
- Add the stew, warm with stirring for 5 minutes.
- Season the resulting frying, lay the tomato.
- After 2 minutes, fill buckwheat, warm up for a minute, pour in 400 ml of water, cover the container with a lid.
- After absorbing all the moisture, the buckwheat porridge with stew is served with chopped dill.
Stewed meat stew
Appetizing goulash from stewed meat is prepared much faster than the original, absolutely not inferior to that to taste. The dish will become an excellent accompaniment of cereal or potato garnish, boiled pasta. The mixture of frozen vegetables can be replaced with a mix of fresh Bulgarian pepper, green peas, celery.
Ingredients:
- stewed meat - 500 g;
- a mixture of frozen vegetables - 300 g;
- onions - 2 pcs .;
- carrots - 1 piece;
- tomato paste - 2 tbsp. spoons;
- vegetable oil - 50 ml;
- salt, pepper, spices.
Preparation
- Fry onion or fat from stewed onions with carrots.
- Add frozen vegetables, stewed meat, warm for 5 minutes.
- Dilute the tomato paste with water, pour into meat with vegetables.
- Stew the dish for 5 minutes, served with garnish and herbs.
Cabbage with stewed meat
Always delicious dishes of vegetables from stewed, cooked in the manner of stew. Vegetable set can be made at your discretion or use one of them as a basic component. In this case it is white cabbage, which, if desired, can be replaced or supplemented with other vegetable ingredients.
Ingredients:
- stew - 1 pot;
- cabbage - 500 g;
- onions - 1 pc .;
- carrots - 1 piece;
- tomato paste - 1,5 tbsp. spoons;
- vegetable oil - 50 ml;
- garlic - 2 teeth;
- parsley - 0.5 beam;
- salt pepper.
Preparation
- Onions are lightly fried onions and carrots.
- Add cabbage, tomato paste, a couple of spoonfuls of water and stew everything under the lid for 15 minutes.
- They put stew, season the dish to taste, puff for 7 minutes.
- At the final stage, stewed cabbage with stew is seasoned with garlic and parsley and left to be infused for 15 minutes.
Roast with stew
Aromatic roast from stewed with potatoes is prepared with the addition of fresh tomatoes, which, for want of it, can be replaced with tomato paste, juice or tomatoes, preserved in their juice. From spices as harmoniously complement the palette of laurels and peas of sweet pepper. If desired, you can add a pod of chili.
Ingredients:
- stew - 1 pot;
- potatoes - 1 kg;
- onions - 1 pc .;
- carrots - 1 piece;
- tomatoes - 2-3 pcs .;
- vegetable oil and cream - 25 g;
- garlic - 1 tooth;
- laurel, peppercorns - 2 pcs .;
- salt pepper.
Preparation
- Potatoes are cleaned, cut into large quantities, poured into half-salted water and stewed under the lid until ready.
- In a mixture of oils fry onions with carrots.
- Add the tomatoes, garlic, stew, seasonings and stew the contents of the frying pan for 10 minutes.
- Transfer the stew with vegetables to the potatoes, mix, allow to extinguish 5 minutes.
Potato casserole with stew
Combining potatoes with stew , you can cook a delicious appetizing casserole. Mayonnaise in the recipe can be replaced with sour cream, and onion frying is complemented with sliced Bulgarian pepper, grated carrots or mushrooms. The stew is preferably fried and boiled from excess moisture separately, and then added to vegetables.
Ingredients:
- stewed meat - 500 g;
- potatoes - 1,5 kg;
- onions - 1 pc .;
- vegetable oil - 40 ml;
- butter - 100 g;
- mayonnaise - 100 g;
- cheese - 150 g;
- salt pepper.
Preparation
- Boil the potatoes, mash in puree, adding oil.
- Fry separately onions and stewed meat, combine in one container, season.
- In the form lay layers of potatoes, stewed with onions and again potatoes.
- Lubricate the surface of the dish with mayonnaise, sprinkle with cheese and bake for 30 minutes at 180 degrees.
Pie with Stew
Canned food can be safely added to all kinds of unsweetened pastries made of puff, fresh or yeast dough, mixed in accordance with a proven recipe. The composition of the filling is selected depending on the base used. So a pie with stew and potatoes is better to bake from a yeast base, and for layered layers, potatoes are replaced with rice.
Ingredients:
- yeast dough - 500 g;
- potatoes - 400 g;
- stew - 1 pot;
- onions - 1 pc .;
- salt, pepper, herbs.
Preparation
- Knead the dough.
- Peel and cut into cubes as small as possible potatoes.
- Fry the onions, add to the potatoes.
- Stewed water is doused from surplus moisture, transferred to the filling, mixed with finely chopped greens and seasonings.
- The filling between the two layers of the rolled dough is arranged, several cuts are made from above.
- Bake the product for 30 minutes at 180 degrees.